摘要
为了获得制备大米调配型酸豆乳的最佳工艺条件,对影响大米调配型酸豆乳稳定性的因素进行分析,并确定其最佳条件。结果表明,制备大米调配型酸豆乳的最佳条件为大豆与大米配比3∶1;稳定剂用量为琼脂0.10%、CMC-Na 0.05%、黄原胶0.050%;均质条件为2次均质,第1次均质压力为40MPa、第2次均质压力为30MPa;灭菌条件为100℃、20min。在此条件下,大米调配型酸豆乳的感官评价最佳,沉淀率最低,为0.981%。
In order to obtain optimal process conditions of soy yoghurt made from rice and soy- bean,the factors which influenced the stability of soy yoghurt were analyzed, and the optimum conditions were determined. The results showed that the optimum ratio of soybean to rice was 3 ： 1;the optimum dosage of stabilizer was 0.10% agar,0.05% CMC-Na,0. 050% xanthan gum~ the optimum homogenization condition was homogenization times of two, with first homogeniza- tion pressure of 40 MPa, and second homogenization pressure of 30 MPa; the optimum sterilization condition was 100 ℃ ,20 rain. Under the conditions,the sensory evalution of the soy yogurt was the best,and the sedimentation rate was the lowest（0. 981%）.
出处
《河南农业科学》
CSCD
北大核心
2013年第7期150-152,共3页
Journal of Henan Agricultural Sciences
基金
河南省高等学校青年骨干教师资助计划项目(2010GGJS-276)
关键词
大米
调配型
酸豆乳
稳定性
rice
formulated type
soy yoghurt
stability
